If you drink alcohol regularly, then it is important to understand how your drinking is impacting your health. There are several research studies which have shown the health benefits of resveratrol, which is an antioxidant found in wine. Even though wine has this powerful antioxidant, you need to consider the other health implications from drinking alcohol.

In fact, evidence suggests that the amount of alcohol that you drink over time could have an impact on your cancer risk. At this point, it’s not completely understood exactly how alcohol plays a role in the development of cancer, but researchers have suggested that consuming higher amounts of alcohol might increase your risk.

Here are a few things that we know about alcohol and health:

Alcohol Depletes Certain Nutrients... Cancer risk might go up when there are nutrient deficiencies within the body, and it has been found that alcohol consumption depletes specific nutrients, including: magnesium, zinc, and B-complex vitamins. Heavy drinkers have a problem with folate levels, because the alcohol reduces the body’s ability to absorb folate from food sources.

Many people don’t get enough folate in their diet.  Alcohol consumption makes this problem worse by preventing the body from absorbing the folate that is available. Low folate levels have been linked with an increase in colon and breast cancers, so it is important that you reduce your alcohol consumption and eat more foods that are a good source of folate.

Chronic Inflammation from Alcohol... Alcohol can act as an irritant within the body, which can lead to chronic inflammation for some people. When the alcohol irritates the cells, especially in the throat and mouth, those cells are damaged. As the cells work to repair themselves, it is possible that DNA changes might occur which could eventually lead to cancer. This inflammatory response can occur anywhere in the body.

Drinking too much alcohol can also cause inflammation in the liver, and this damage can have a domino effect on other aspects of health.

Disrupted Hormone Levels... Alcohol consumption might play a role in hormone levels, because the alcohol might cause the levels of estrogen to increase within the body.  Estrogen plays a direct impact on the development of breast tissue, which can have a domino effect on the development of breast cancer.

If you want to reduce your risk of cancer, then it is best to limit your consumption of alcoholic beverages. Are you interested in learning about other lifestyle factors that impact your risk of cancer?  Contact a Certified Professional Cancer Coach to learn how to reduce your risks.  

Lynn Thier, RHN, Certified Cancer Coach.
Source:  
http://www.myhdiet.com/healthnews/does-drinking-increase-your-risk-of-cancer/?utm_source=bronto&utm_medium=email&utm_term=Read+More&utm_content=Does+Drinking+Increase+Your+Risk+of+Cancer%3F&utm_campaign=Cancer+News+-+Drinking+and+Cancer+-+20150417

Iodine is a trace element that is naturally present in some foods, added to others, and available as a dietary supplement. Iodine is an essential component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3). Thyroid hormones regulate many important biochemical reactions, including protein synthesis and enzymatic activity, and are critical determinants of metabolic activity. They are also required for proper skeletal and central nervous system development in fetuses and infants.
 
The following are symptoms of hypothyroidism, as detailed by the Merck Manual, the American Association of Clinical Endocrinologists, and the Thyroid Foundation of America:

gaining weight inappropriately
unable to lose weight with diet/exercise
constipated, sometimes severely
low body temperature (feel cold when others feel hot/need extra sweaters, etc.)
fatigued, exhausted
run down, sluggish, lethargic
hair is coarse and dry, breaking, brittle, falling out
skin is coarse, dry, scaly, and thick
hoarse or gravely voice
puffiness and swelling around the eyes and face
pains, aches in joints, hands and feet
carpal-tunnel syndrome, or it's getting worse
irregular menstrual cycles (longer, or heavier, or more frequent)
trouble conceiving a baby
depressed
restless
moods change easily
feelings of worthlessness
difficulty concentrating
feelings of sadness
losing interest in normal daily activities
more forgetful lately
 
The following are additional symptoms, which have been reported more frequently in people with hypothyroidism:

hair is falling out
can't seem to remember things
no sex drive
more frequent infections, that last longer
snoring more lately
have/may have sleep apnea
shortness of breath and tightness in the chest
feel the need to yawn to get oxygen
eyes feel gritty and dry and/or sensitive to light
eyes get jumpy/tics in eyes, which makes me dizzy/vertigo and have headaches
strange feelings in neck or throat
tinnitus (ringing in ears
recurrent sinus infections
vertigo and/or light-headedness
severe menstrual cramps
The Thyroid Gland: Understanding How It WorksThe thyroid gland is a butterfly-shaped gland found inside your neck, right under your larynx or voice box. A two-inch long, brownish red, highly vascular gland, it has two lobes located on each side of the windpipe that are both connected by a tissue called the isthmus. A normal thyroid gland weighs somewhere between 20 and 60 grams.
Your thyroid is responsible for producing the master metabolism hormones that control every function in your body. It produces three types of hormones:

• Triiodothyronine (T3)
• Thyroxine (T4)
• Diiodothyronine (T2)

Hormones secreted by your thyroid interact with all your other hormones, including insulin, cortisol, and sex hormones like estrogen, progesterone, and testosterone. The fact that these hormones are all tied together and are in constant communication explains why a less-than-optimal thyroid status is associated with so many widespread symptoms and diseases.
Almost 90 percent of the hormone produced by your thyroid is in the form of T4, the inactive form. Your liver then converts the T4 into T3, the active form, with the help of an enzyme. T2, however, is currently the least-understood component of thyroid function and the subject of a number of ongoing studies.
If everything is working properly, you will make what you need and have the correct amounts of T3 and T4, which control the metabolism of every cell in your body. If your T3 is inadequate, either by scarce production or not converting properly from T4, your whole system suffers. T3 is critically important because it tells the nucleus of your cells to send messages to your DNA to rev up your metabolism by burning fat. This is how T3 lowers cholesterol levels, regrows hair, and helps keep you lean.
Your T3 levels can be disrupted by nutritional imbalances, toxins, allergens, infections, and stress, and this leads to a series of complications, including thyroid cancer, hypothyroidism, and hyperthyroidism, which today are three of the most prevalent thyroid-related diseases.
 
Blood tests do not always measure accurate tissue levels of T3 and T4 (thyroid hormones). The body strives to keep T3 and T4 levels ‘normal’.  A serum Thyroid Anti-body test and a TSH test should be done. However, at home, a ‘basil temperature test’ is often a good way to check your thyroid. If you find your have many of the symptoms on this page and suspect not only an imbalance but perhaps ‘hypothyroidism’ then you must see your doctor as soon as possible. Thyroid imbalances can be successfully addressed with supplements and diet, but a true case of ‘hypothyroidism’ needs medical attention and medication. Nutritional consultants may not diagnose disease.  A thyroid that is in the process of autoimmune failure (a serum Thyroid Anti-body test will show this) can cause hypothyroid symptoms BEFORE the hypothyroidism shows up as TSH outside the normal range.
 
Basil Thyroid Temperature Test
 
Taking your temperature at home is a reliable way to determine if your thyroid gland is unbalanced and either working overtime (hyperactive) or working below normal (hypoactive). Thyroid blood tests measure the thyroid hormone T-4 in the blood but don’t reveal if the thyroid hormone T-3 is getting to the tissues that need it. A person may have a chronically under active thyroid and the symptoms that go along with it but have normal thyroid results from a blood test.
 
Immediately upon waking in the morning, before getting up, place a thermometer (mercury kinds work best) under the armpit for 10 minutes. Lie quietly during this time. Do this for 3 consecutive mornings to get an average temperature. Add all 3 numbers together and then divide by 3. The resulting temperature should be between 36.5 °C and 36.8°C (97.8°F – 98.20°F). If your average for the three mornings is below 36.5°C (97.8°F) then you may well have an under active thyroid gland. If your results are above 36.8°C (98.2°F) then your thyroid may be overactive. Menstruating women need to take their temperature on day 2, 3, and 4 of their cycle.
 
“Body temperature readings can be compared with your thyroid tests, which usually measure T4 hormone levels in the blood. If both temperature and blood levels are low, then the thyroid is not producing enough T4. If temperature is low but blood levels are normal, then the thyroid is producing enough T4 but the body is not converting enough of it into T3. (T3 is the form needed to activate cells fully, but the thyroid does not produce it. It must instead be converted in the various tissues of the body from the T4 that the thyroid makes.)”
Jennifer Hough, CPT CNC HBA
 
The thyroid gland may be working below average for many reasons. It may be worn out from compensating for other endocrine glands that are working below average (adrenals, ovaries, pancreas) or it may not be getting the right signals from the pituitary gland. There are many foods and supplements you can take (and avoid) to support the thyroid in recovering.
 
Article and food lists for thyroid:  http://hypothyroidisma.com/hypothyroidism-diet.php
 
Lynn Thier, RHN, Certified Cancer Coach
www.cancerhealthcoach.ca
 

Do you need help to get rid of this habit called smoking? Have you tried before to no avail?  How about trying some foods that can assist you in your efforts to quit the habit once and for all?  The trick is to make the right choices of food when you finally plan to quit.

There are about 4800 chemicals contained in a cigarette out of which 69 can cause cancer. Whereas, 
secondhand smoke comprises of 7000 chemicals out of which 70 are known as cancer-causing. 
So smoking is not only lethal for the smoker himself but also for the people being exposed to 
the secondhand smoke. Smoking causes lung cancer, cardiovascular diseases, emphysema and fertility problems.

Joseph McClernon, Ph.D., director of the Tobacco Neuroscience Research Lab at Duke University states that fruits and vegetables can worsen the taste of the cigarettes.  Here is a list of foods to enjoy while quitting smoking!
Carrots
James A. Duke, PhD. Botanist at the USDA’s Agricultural Research Service, in Maryland, says, 
“If cigarettes are cancer sticks, carrots are anticancer sticks”. His own routine was 3 packs of 
cigarettes per day. He claims that carrots played a vital role in helping him quit smoking. 
The component called caroteniods found in carrots not only helps you quit smoking but also saves 
you from cancer. 

Sunflower Seeds
Researchers claim that sunflower seeds have the same effect on your mind as tobacco, i.e. 
they increase the production of adrenaline. Sunflower seeds not only have a calming effect on 
your mind but also contain essential B-complex vitamins that help in the nourishment of the nervous 
system. They are a good option for smoking quitters but overeating is not suggested as they contain 
high contents of fats. Choose the one with shells so that the consumption process can take time.

Bananas
Recent studies have found that banana can help quit smoking. The most common problem faced by 
the smoking quitters is that they feel lack of energy and stressed out. The friendly bananas, full of 
essential vitamins and minerals, can boost your energy and calm you down in stressful conditions 
caused by nicotine cravings. Whenever you feel the urge to smoke, kill it by eating a banana.

Marjoram tea
Marjoram is an aromatic herb commonly found in the Mediterranean countries. Its tea can be very 
effective for those who want to quit smoking. It makes the throat dry as a result smoking becomes less 
pleasurable. All you need to do is, boil 1 teaspoon of marjoram tea in a cup of water for 15 minutes. 
Whenever you feel the craving you can consume this tea. This herb is easily available at all health food stores.

Cloves
Cloves do not completely help you quit smoking but may help you limit the quantity of cigarettes you smoke. Whenever you smoke your first cigarette of the day, suck on a small clove, this will leave the taste of nicotine in your mouth for a long time and will reduce the urge for another cigarette.

All the above mentioned foods can help you quit smoking but also keep in mind that there are some foods 
that can actually aggravate your craving for smoke. According to the research conducted at the
Duke University, when you plan to quit smoking, avoid taking meat, alcoholic beverages and coffee
because these foods make cigarettes taste better.

Make quitting easy using HYPNOSIS!  
Hypnotherapy for smoking is fast becoming one of the most popular forms of treatment to help you do this.  If you are considering stop smoking hypnosis, the first step is to make sure you are choosing to quit for yourself. Hypnotherapy is most effective when you really want to quit. For example, if you are stopping because friends or a family member is pushing you, you may not get the results you want.

Hypnotherapy works by putting you in a deep, relaxed state where your mind is more open to suggestion. At this point your hypnotherapist will look to change your thought patterns. You may also be taught various tools and techniques, which you can practice at home.  While for some people just one session is enough to quit smoking, others may benefit from a follow-up session. The ultimate aim of stop smoking hypnosis is to empower people to take control of their addiction and develop new patterns of thinking that promote healthier behaviours.

ABOUT Lynn.  
​Lynn has been working in the wellness Industry for more than 20 years and has a magical way of inspiring others to embrace healthy, balanced lifestyles and relish in living their best life!  Making even just one of the shifts she suggests can: reduce stress, take pounds off, reduce cholesterol and blood pressure, add quality years and vitality to your life.  Lynn is a highly trained and Board Certified Practitioner of Neuro Linguistic Programming (NLP), Time Line Therapy®, Hypnotherapy, and Coaching which are some of the most powerful tools for personal and professional development today. She also uses Reiki Energy Healing for herself and her clients.  Lynn can assist you to make small shifts, create new healthy habits, move past obstacles, and release unwanted emotions that are holding you back from being your best self!

Source: Natural Health US and Health and food clinic.

There’s compelling evidence supporting the notion that high-fructose diets are responsible for many chronic diseases and conditions, including insulin resistance, type 2 diabetes, and obesity. Fruits contain fructose, which is why some caution is warranted with their consumption.

That being said, in vegetables and fruits, the fructose is mixed in with fiber, vitamins, minerals, enzymes, and beneficial phytonutrients, all of which help moderate the negative metabolic effects. If you are healthy, eating small amounts of whole fruits is fine and potentially beneficial.

However, if you suffer with any fructose-related health issues, such as insulin resistance, metabolic syndrome, heart disease, obesity, or cancer, you would be wise to limit your total fructose consumption to 15 grams of fructose per day. This includes fructose from ALL sources, including whole fruit.

If you are not insulin resistant, you may increase this to 25 grams of total fructose per day on average. Let me restate my recommendations on fruit and fructose consumption as simply as possible:

1. If you're insulin or leptin resistant (are overweight, diabetic, hypertensive, or have high cholesterol), then it would be advisable for you to limit your fruit intake. As a general rule, I recommend limiting your fructose intake to a maximum of 15 grams of fructose per day from ALL sources, including whole fruit.
2. If you are not insulin/leptin resistant, (are normal weight without diabetes, hypertension, or high cholesterol) and regularly engage in strenuous physical activity or manual labor, then higher fructose intake is unlikely to cause any health problems. In this case, you can probably eat more fruit without giving it much thought.
3. However, if you are in category two above, you might benefit from a further refinement. Fruit will still increase your blood sugar and many experts believe this will increase your protein glycosylation. So my approach is to consume the fruit typically after a workout as your body will use the sugar as fuel rather than raise your blood sugar.
4. Additionally, if you're an endurance athlete, you can probably get away with eating fairly large amounts of fruits, since your body will use most of the glucose during exercise, so it won't be stored as fat.
5. If you're still unsure of just how stringent you need to be, get your uric acid levels checked and use that as a guide. See below for details…

Measuring Your Uric Acid Level Can Help Determine How Much Fruit Is Right for You
The higher your uric acid, the more sensitive you are to the effects of fructose. The safest range of uric acid appears to be between 3 and 5.5 milligrams per deciliter (mg/dl), and there appears to be a steady relationship between uric acid levels and blood pressure and cardiovascular risk, even down to the range of 3 to 4 mg/dl.

According to Dr. Richard Johnson, the ideal uric acid level is probably around 4 mg/dl for men and 3.5 mg/dl for women. If you are one of those who believes fruit is healthy no matter how much you eat, I would strongly encourage you to have your uric acid level checked to find out how sensitive you are to fructose. Eat the amount of fruit you feel is right for you for a few weeks and then check your uric acid level and see if your levels are healthy.

If they are elevated, you might try reducing the fruit to recommended levels and rechecking your uric acid level. Many who are overweight likely have uric acid levels well above 5.5. Some may even be closer to 10 or above. Measuring your uric acid levels is a very practical way to determine just how strict you need to be when it comes to your fructose – and fruit -- consumption

Article written by Dr. Mercola.

Dr. Axe talks about Coconut benefits and uses - Known as the “tree of life,” the coconut tree has long sustained civilizations in the tropics. They are grown abundantly in many Asian countries like Malaysia and the Philippines. All parts of the plant have several functions and about 10 million people directly or indirectly rely on either the processing or sale of coconuts as their primary source of income.

When processed, the coconut fruit yields several products, and one popular example is coconut milk.

Now, some of you may be wondering: is coconut milk the same as coconut water? The answer is “no.” They are very different from each other. Before I delve on the properties and composition of coconut milk, let me clear the confusion about these two coconut products.

Coconut Milk vs. Coconut Water
If you pick up a fresh coconut at the store and shake it, you’ll hear liquid splashing inside. This liquid is coconut water. There is evidence suggesting that next to pure water, coconut water is one of the best options to rehydrate yourself on a hot day or after an intense workout. It’s packed with numerous nutrients, including electrolytes.

On the other hand, coconut milk is made by grinding coconut meat and diluting it with plain water. It’s rich in protein and fat, and has a consistency similar to fresh cow’s milk.  

Coconut milk does not have the mild sweetness that coconut water has, so to compensate for its lack of flavor, it is usually accompanied by other ingredients, like spices and vinegar. In Asian countries, specifically Thailand and the Philippines, coconut milk is commonly added to delicacies and beverages.

Coconut Milk Nutrition: It’s All About the Good Fat
I strongly believe that people should have an upwards of 50 to 70 percent healthful fat in their daily diet. You’ll want to avoid unhealthy processed varieties, and opt for high-quality fats from the best sources, such as coconuts and coconut oil.

Coconut milk is no exception, as it possesses high amounts of beneficial fat – about 17 to 25 percent -- in the form of medium-chain fatty acids (MCFAs). Unlike long-chain fatty acids (LCFAs) primarily found in vegetable or seed oils, MCFAs are easier to break down and do not require special enzymes for metabolism. They are converted to energy rather than stored as fat. Lauric acid, a type of MCFA rarely found in nature, can be found in coconut milk.

Other nutrients found in coconut milk include:

• Vitamins C and E
• B vitamins, such as B1, B3, B5, and B6
• Minerals, such as iron, selenium, sodium, calcium, magnesium, and phosphorus
• Fiber

Coconut milk is lactose-free, and is a popular dairy substitute for people with lactose intolerance.

Coconut Milk Recipes to Try - Using coconut milk as an ingredient in cooking can make for more flavorful and nutrient-rich dishes. It is similar to regular milk, and can be used in curries, smoothies, shakes, or as an alternative to dairy products in baking. If you’d like to try it out for yourself, here are two quick recipes:

Fish Curry  Ingredients:
4 pieces (or 16 ounces) salmon or any white fish of your choice, skinned and boned 
1 onion, sliced 
1 tomato, chopped 
1 green chili, deseeded and chopped 
1 cup coconut milk 
1 tablespoon olive oil 
Curry Paste:

6 dry red chilies 
1 tablespoon coriander seeds 
½ tablespoon cumin seeds 
½ tablespoon minced ginger 
½ teaspoon minced garlic 
½ tablespoon tamarind paste* 
½ teaspoon turmeric powder 
5 tablespoons water or as requiredMakes 4 servings

Procedure:

1. Create the paste by grinding all the paste ingredients together until well-blended. Set aside afterward.
2. Rub the fish slices with salt and a pinch of turmeric powder. Set this aside for five minutes, then rinse well and drain.
3. Heat oil in heavy pan. Sauté onions over medium heat for five minutes or until the onions turn golden brown.
4. Place the curry paste and tomatoes. For two to three minutes, continue sautéing.
5. Mix in the coconut milk and water, and bring to boil. Add the fish, together with the green chilies and salt. Mix gently and let it simmer on low heat for about four minutes or until the fish is ready.
6. Best served with brown rice.

*You can find this at Asian food markets.


Banana Ice Cream
Ingredients:
4 over-ripe bananas
2 tablespoons lecithin granules (this is optional, but it adds creamy texture)
1 ½ cups coconut milk (can be nut or rice milk, or half and half) ¼ cup sugar*
1 teaspoon vanillaMakes 1 quart

Procedure:

1. Using a food processor, liquefy the bananas and the lecithin granules. You may also use a juicer to homogenize the bananas. While the processor or juicer is running, add the remaining ingredients.
2. This can make up to four cups of liquid, depending on the size of the bananas. If necessary, you can add more milk to produce one quart of liquid. Afterward, pour the mixture into baking sheets or ice-cube trays. Freeze until they become solid.
3. If you’re using sheets, cut the frozen mixture into strips. If you’re using ice-cube trays, just remove the cubes from the trays. Transfer the frozen pieces back to the food processor or juicer until they are homogenized. Serve immediately.

Tip: If you place the juicer body, cutter, blank, and bowl in the refrigerator 30 minutes before use, you can produce thicker and creamier ice cream.

Variations:
Enjoy flavored ice cream varieties:

• Chocolate-banana flavored
  • Add ½ cup cocoa or carob powder, plus an additional teaspoon of vanilla to the recipe above.
• Tropical flavored
  • Use two over-ripe bananas, ½ cup strawberries, ½ cup finely cut pineapples, 1 ½ cups milk, ½ cup sugar, and two tablespoons lecithin granules (optional).
• Coconut flavored
  • Use two eggs, three tablespoons lecithin granules, three cups coconut milk, 1/3 cup sugar, and one teaspoon vanilla.

*Please note that this recipe contains high amounts of sugar, and should be consumed in moderation. I do not recommend this for diabetics or those suffering from insulin-related conditions.


Coconut Milk for Your Hair and Skin
Coconut milk’s uses extend beyond the kitchen. You can apply it topically as a hair treatment or use it after styling procedures like blow drying, curling, and straightening. You can even use it on your hair after long exposure to sunlight. Some shampoos and conditioners even contain coconut milk because of its positive effects on hair.

Rather than go to the salon to have a procedure done, you can enjoy this DIY treatment at home by massaging coconut milk into your scalp and hair strands. Once done, tuck your hair into a shower cap and leave on for about 30 minutes. Remove the cap, wait another 30 minutes, and then rinse and shampoo as usual.

Coconut milk can also be used on your skin as a moisturizer, or added to your bath water. Mix ¼ cup of coconut milk with 2 tablespoons of coconut oil and 1 cup of sea salt for a moisturizing body scrub, or add ½ cup coconut milk, along with a few drops of essential oil, to your bathwater for a refreshing coconut bath.

How to Score a High-Quality Coconut Milk Product How coconut milk is made is similar to how its dairy counterpart is produced. The coconut meat is grated from the shell and submerged in hot water. Once the cream rises, it is removed and the liquid left behind is squeezed through a cheesecloth or by hand. The result is coconut milk. A second squeeze or press can create thinner milk.

Coconut milk is available in supermarkets and Asian food stores, and is sold in tins, cartons, or in powder form. Appearances can be deceiving, so make sure you select a high-quality product by being a savvy reader of labels. Avoid products that contain synthetic additives, which may affect the quality of the milk.

For instance, coconut milk with a bright white color is not necessarily high-quality, and may contain bleaching agents. A bit of black liquid, which comes from the coconut shell, may naturally appear in some products. In some production methods, the sulfur-based preservative E224 is added.

You may also find low-fat or non-fat coconut milk products, which contain higher amounts of water to reduce the milk’s fat content. However, some manufacturers add guar gum in order to keep its creamy consistency. While guar gum does not induce side effects in most consumers, some people may not be able to tolerate it, especially those with an existing digestive condition. If you experience reactions like loose stools, diarrhea, or gas after consuming products containing guar gum, I recommend avoiding them.

Canned coconut milk is one of the most common coconut milk products available, but I recommend avoiding it (as with all canned products) because it might contain toxins like bisphenol-A (BPA), which may transfer to the milk. If you cannot avoid using canned products, look for BPA-free brands.

Make This All-Around Tropical Oil a Part of Your Daily Life, Too
Like coconut milk, coconut oil is packed with healthful fats and other nutrients. You can use it as a cooking oil or add it to your foods. You may also eat a spoonful daily, like I usually do. Take it with your daily vitamins to help improve the absorption of fat-soluble nutrients

Coconut oil can be applied topically or added to personal care products. Some of its uses outside the kitchen are:

• Makeup remover
• Facial cleanser
• Body and facial scrub
• Eye and cuticle cream
• Hair conditioner
• Deodorant
• Lip balm
• Insect repellent

Sadly, coconut products are considered exotic in the Western Hemisphere, the United States included. There are only a handful of establishments that carry fresh coconuts or high-quality coconut products.

You can find these products in Asian or Latino food stores, farmers’ markets, and small health food stores.

If you’re interested in experiencing the coconut oil advantage, you can try Fresh Shores Extra Virgin Coconut Oil, as well as my Certified Organic Coconut Flour. Sourced from fresh, young coconuts, these products can make a world of difference in your cooking, baking, and other practical applications.

So, try these amazing coconut products, and discover why the tropics has celebrated (and continues to do so) this fruit for countless years.

 www.draxe.com
www.cancerhealthcoach.ca 

This is a blog post written by a fellow RHN Sharon Pendlington that I found to be an excellent description of what we do as Holistic Nutritionists.  

WHO can benefit from working with a nutritionist?
Everyone can successfully achieve greater health and wellness by:
1) understanding the root cause of their health concerns, and
2) using tools that address their unique nutritional deficiencies to help bring their body back into balance

WHAT does a Holistic Nutritionist do during a consultation?  A Holistic Nutritionist assesses your current dietary intake, medications and supplements, your current lifestyle and your symptoms to identify any nutritional deficiencies or imbalances that may be contributing to your health concerns. He/she then suggests specific foods, natural supplements and lifestyle recommendations.

HOW does it work?  Food and lifestyle suggestions will help to provide the body with the physical, mental, emotional and psychospiritual support that it needs to naturally heal itself.  Nutritional counselling may be helpful for many health issues, including (but not limited to):

• Digestive and Intestinal Health (irritable bowel, gas and bloating, acid reflux, gallstones, constipation, food sensitivities, Candida overgrowth, parasites)
• Women’s Health (fertility, prenatal support, PMS, endometriosis, fibroids, hormonal imbalance, menopause)
• Endocrine Imbalances (thyroid imbalance, weight management, adrenal fatigue, reproductive function and prostate health)
• Liver support (including cleansing protocols), Kidney Function (including kidney stones, bladder infections) and Skin Health
• Chronic Illness (cancer support, metabolic syndrome and diabetes, osteoporosis, arthritis)
• Heart Health (blood pressure, elevated blood fats, atherosclerosis and heart disease, anemia)
• Emotional and Mental Health (depression, anxiety, insomnia, stress, ADD/ADHD, Parkinson’s and Alzheimers)
• Immune Support (cold & flu prevention, infections, allergies, asthma, autoimmune conditions)

WHERE do I find a Holistic Nutritionist?  Schools of Natural Nutrition (such as Canadian School of Natural Nutrition) often have a member list that you can use to find a LOCAL nutritionist with their specific designation.

You will want to find a nutritionist that will work alongside you to create a CUSTOMIZED wellness plan that addresses your health and wellness goals by incorporating specific nutritional as well as lifestyle suggestions and protocols.

WHY work with a nutritionist?  We are fortunate today to have access to a wide variety of  alternative health care practitioners and modalities today! You will often want to see more than one type of practitioner to ensure you are advocating for your best health possible.

A consultation with a Holistic Nutritionist will give YOU the power to take your health into your own hands. He/she can help you assess your imbalances, provide information and tools to address those imbalances, and give you the support you need, but it is ultimately YOU who creates your health! This means that you don’t need to visit your nutritionist every week to see results. It feels amazing to be in charge of your own health rather than being reliant on someone else, and it saves you time and money too!

WHEN should I see a nutritionist?  Why wait? The life of vitality and vigour that you imagine for yourself, that is your birthright, is within your reach!

As a Registered Holistic Nutritionist, Certified Professional Cancer Coach, Yoga/Fitness Instructor and Certified Personal Trainer,  I am able to offer private nutritional consultations to support individual wellness goals; educational seminars and more... food preparation demonstrations and classes; grocery store tours and pantry cleanses; as well as group and private yoga classes (including prenatal yoga). I am a member of the Canadian School of Natural Nutrition Alumni as well as a member of the National Association of Professional Cancer Coaches.  Contact Lynn today for your first appointment to wellness!  Click HERE to send her an email.

Did you know that carrying around a few extra pounds of fat increases your chances of getting cancer. The fact is that obesity is a frequently overlooked factor that can contribute to an increased cancer risk.  In the December 2014 edition of the Journal of Clinical Oncology, obesity is “quickly overtaking tobacco as the leading preventable cause of cancer.”  

Did you know that most DIET foods will actually make you FATTER?  Unfortunately the media SPECIFICALLY targets women far more than men when it comes to fat loss – and offers diet advice that
simply doesn't work…They tell us to eat healthy yogurt that is full of sugar, additives and toxic ingredients.  Diet pop and fruit juices that contain sugar, aspartame and have no nutrition whatsoever.  Prepackaged diet food items that will grow your midsection and lead to chronic inflammation in the body.  Many health foods contain ingredients that are not actually healthy for us at all but damage our gut and brains.

When you try to stop eating these damaging frankinfoods, you also will go through withdrawals making it even more difficult to quit.  With all the misinformation out there, it’s no wonder obesity (and the other terrible health conditions that come with it, diabetes, cancer,) is such an epidemic right now…

Why not learn from a Registered Holistic Nutritionist on what foods to eat and which foods to avoid?, How to balance your hormones naturally and heal digestion, thyroid and other conditions that are sabotaging your weight loss goals.  

Nutritional assessments are based upon your symptomatology.  Forms are completed on all your body systems and we work together to find a plan that is right for you and your goals.   Assessments are 2 visits where you will meet with me for approx 90 min in the first appointment and in our second appointment, I present you with a completely individualized plan to help you achieve all your personal goals.  Complete with diet + lifestyle recommendations, recipes and all the tools you need to succeed! 
Health Investment ~ 175.00

What are the Benefits of Working with a Holistic Nutritionist:

• Improve digestive health
• Increase energy
• Stress reduction
• Improve sleep
• Restore hormone balance including PMS and Menopause
• Improve skin clarity (eczema, acne)
• Address food allergies and/or sensitivities
• Immune support
• Lose weight if you need to
• and so much more!

1. Grains (Even Whole Grains!)
Did you know that eating two slices of whole grain bread raises blood sugar just as much as drinking a 12 ounce can of soda? Grain products such as bread, pasta, and crackers quickly turn into sugar in the body and promote inflammation at the cellular level. When cellular function is compromised due to chronic systemic inflammation, cells cannot communicate well with each other and vital hormones become unbalanced causing weight gain and a host of other ailments. Grains also contain anti-nutrients, the plant’s innate self-defense mechanisms, which make grains very difficult for humans to digest and assimilate.

Eating exclusively “whole” grains does not solve the problem either. Although whole grains contain some fiber, vitamins and minerals, they are very high in a sugar called amylose. Amylose drives cellular inflammation by spiking blood sugar, which is the same reaction that occurs after consuming non-whole processed grains.

Perhaps most importantly, the majority of grains today are genetically modified organisms (GMOs). The genetic modification of grains causes the denaturing of proteins and carbohydrates to the point that the body no longer recognizes them as foods. The immune system then creates an inflammatory reaction in response to these denatured foods, which creates an ideal environment in the body for illness to arise. Grains are not the healthy food that people think they are, and should be avoided for optimal health.

2. Vegetable Oils
Scary fact: the half-life of trans fats (a partially hydrogenated vegetable oil), found in foods like french fries, is 51 days. This means that after 51 days, only half of the negative effects of this man-made fat have been processed by the body. An additional 51 days (totaling 102 days) are needed to remove the majority of this toxic fat. Makes you think twice before downing that plate of fries, eh?

Man-made fats like hydrogenated and partially hydrogenated vegetable oils, margarine, and trans fats are often used to extend the shelf life of foods. These bad fats have replaced natural, good fats (or “God” fats), and are found in many foods today due to their low cost. These oils denature very easily, since they are sensitive to heat and light, and are likely rancid before they make their way into your kitchen or restaurant meal.

Vegetable oils cause cellular congestion, and are a huge health concern due to their wide-spread and excessive consumption. These oils are linked to chronic inflammation, and may even lead to cancer, heart disease, stroke, diabetes, neurotoxic syndrome, chronic fatigue, and other serious diseases. But the solution is simple: remove the bad fats and replace them with good fats such as organic butter and cream, coconut oil,  flax oil, MCT oil and hemp oil. Good fats are the number one most lacking nutrient in the modern American diet, and are essential to hormone production, decreasing inflammation, and yes, even weight-loss.

3. Refined Sugar
If you want to age faster than anyone in your neighborhood (Please click here to read my article on the 5 Diet Secrets to Anti-Aging), simply raise your blood glucose by eating plenty of refined sugar. Refined sugar unnaturally spikes and elevates levels of glucose and the hormones insulin and leptin. Prolonged spiking and elevation of insulin and leptin lead to insulin and leptin resistance, which means that the cells cannot hear what the hormones are telling them to do in order to function normally. This hormone resistance not only leads to premature aging, but to diabetes, heart disease, ADD, ADHD, high cholesterol, cancers, and the inability to lose weight. Consumption of refined sugar also lowers function of the immune system, and promotes systemic yeast overgrowth (called Candida), which has nasty side effects like thrush, vaginitis, and skin outbreaks.

Sugar is also an anti-nutrient, comparable to grains, and interferes with the absorption of other important nutrients. Sugar robs the body of its precious nutrient stores, and offers insignificant amounts of vitamins and minerals. Refined sugar is very toxic stuff, and consuming it regularly will no doubt put you on the fast track to looking older than your age, and what’s worse, getting sick. To add sweetness to my diet, I use a bit of Stevita stevia supreme, which is an incredibly sweet herb native to Paraguay. The sweeteners steviosid and rebaudiosid A, extracted from the plants, are 300 times sweeter than regular sugar, so you don’t need to use very much, and are not metabolized and contain no calories. Stevita stevia is 100% naturally extracted, tastes wonderful, and is a great alternative to nasty refined white sugar.

4.Genetically Modified Foods (aka GMOs) 
I like to say, “If man changed it, exchange it.” GMOs are bad news, friends. Herbicides, like glyphosate, which are sprayed on GMOs, disrupt hormone balance, kill beneficial gut bacteria, create psychological issues, impede natural detoxification, and promote obesity. I recently discussed the very real dangers of GMOs with Jeffrey Smith, the leading consumer advocate promoting healthier non-GMO choices. Smith’s exhaustive research documents how biotech companies are putting the health of society and the planet in danger by continuing to promote and produce GMO crops. The interview shares why genetically engineered foods are destroying the health of our nation by causing numerous diseases, and the pressing need for consumers to reject GMO ingredients from their diet. To watch the interview and learn the shocking facts click here.

Common genetically modified foods include corn, soy, milk, canola oil, sugar beets and wheat. To avoid GMOs when shopping look for the Non-GMO Project’s label on food items. Also, start asking questions and stay informed! If we quit buying GMOs, they will stop being produced. Support labeling of GMO foods and vote with the almighty dollar.

5. Conventional Meat
You aren’t what you eat: you’re what you’re eating ate! There is an important distinction to understand between conventional meat and organic, grass-fed meat: the difference lies in the meat’s fatty acid ratio. Scientists now believe that a meat’s ratio of fatty acids, like omega 3 and omega 6, is more important than the measure of the singular fatty acids themselves. For example, cows were designed to eat grass. When fed an unnatural diet of grain, instead of grass, changes occur in the cow’s fatty acid ratio and denature the good fats into bad fats. Conventionally raised meat has fatty acid ratios which are greatly disproportionate to those of organic, grass-fed meat. When conventional meat is consumed by humans, the unbalanced fatty acid ratio contributes to a myriad of health problems, such as hormonal issues, skin conditions, Type 2 diabetes, and slower brain development and ADHD in children.

Plus, hundreds of current studies link conventionally produced meats to cancer and heart disease. The bio-accumulation of commercial pesticides, herbicides, antibiotics and hormones in meats is alarming, and far higher than those found in commercial vegetables. And those feed lot operations are just plain sad. When shopping, I stick to 100% grass-fed, organic meats, and support local farmers when possible. The meat tastes much better than conventional meat, and when purchasing quality meat you’re voting against the inhumane animal feeding operations that are wrecking the health of America.

6. Conventional Dairy
Did you know that 99% of dairy products in the USA contain a toxic protein called A1 Beta-Casein? This protein is 23 times more toxic than gluten, and is referred to as “The Devil in the Milk”, by authors Keith Woodford and Thomas Cowan, who wrote a book of the same name. A1 Beta-Casein is a transmuted gene in cows that has affected the majority of dairy products in this country and around the world. This gene mutation occurred thousands of years ago in Europe, and it still causing trouble today. It’s no surprise that so many people react negatively to dairy products, but few understand the root of the problem. This genetic mutation in cows, which produce the toxic dairy products we consume regularly, holds the answer to the many who suffer from mild to severe milk allergies. Symptoms linked to dairy from A1 cows include digestive issues, auto-immune conditions, infertility, type 1 diabetes, autism, neurological deficiencies, and heart disease.

Additionally, twelve different pesticides have been identified in conventional cow’s milk, according to the USDA Pesticide Data Program. And don’t forget about the loads of steroids, hormones, and antibiotics pumped into cows to force them to produce milk in massive quantities. Yikes! Pasteurized and homogenized A1 dairy products definitely do more harm to our bodies than good.

However, consuming cultured dairy products from cows that do not have the A1 Beta-Casein mutation can offer remarkable health benefits. These cows, known as A2 cows, do not produce dairy that has the ill-effects that milk from A1 cows seem to trigger. To find out where I get my A2 dairy products, which I believe are the healthiest and most delicious available today, click here.

7. Chemically Produced Coffee
Stop and take note of how you feel after finishing your morning cup of joe. Do you feel energized? Is your brain super-charged? Are you ready to take on the world? If you’re feeling less than stellar, reconsidering your coffee bean choice could make all the difference in how you jump-start each day. Coffee beans are typically grown in countries that do not regulate the use of chemicals and pesticides, which coat the beans that we grind and drink daily. And most coffee sold in stores is at least eight weeks old and already stale, which greatly decreases the coffee’s beneficial free-radical fighting anti-oxidants. What’s worse, coffee beans are often covered in toxic mold, called mycotoxins, which may cause a variety of serious issues like kidney disease, brain damage and hypertension.

But, luckily, the health benefits of drinking coffee outweigh the risks, though you will only reap the benefits if you are consuming coffee in the right way. I recommend and personally drink the Camano Island Coffee Roasters brand coffee, which is USDA certified organic, shade-grown with high anti-oxidant levels, mold-free, and sustainable harvested.

8. Commercial Soy Products
So-called “health foods” such as tofu, soy milk, soy cheese, soy burgers and soy protein are not health promoting foods at all. According to the USDA, 93% of soy is genetically modified. And due to the serious dangers of consuming GMOs (see number 4 on the list) you want to avoid processed soy products as much as possible. GMO soy lurks in many processed foods under other guises such as lecithins, emulsifiers and protein powders, so always check ingredient labels to make sure to avoid this toxic ingredient.

Processed soy also contains compounds called phytoestrogens, which are similar to the hormone estrogen that our bodies naturally produce. Phytoestrogens can cause hormonal, thyroid, and reproductive concerns in sensitive individuals. Soy may also drive bad estrogen metabolites, which increases the risk of cancer development. For more information on estrogen imbalance and it’s connection to cancer risk, read my wife’s story here.

On the other hand, organic, non-GMO, fermented, soy products such as tempeh, miso, tamari, and natto can be consumed in small amounts, depending on individual tolerance. These products boast loads of beneficial cultured bacteria, which help to promote and maintain a healthy gut. Fermented foods are a vital, but hugely absent, component of the modern American diet. Try to consume fermented foods often to reap the numerous health advantages, and approach soy with extreme caution.

9. Mercury-Filled Fish
Due to the massive contamination of our oceans, many fish are filled with toxic levels of the heavy metal mercury. And pregnant women are not the only ones who should be concerned about eating toxic fish. Mercury poisoning is no joke. I myself experienced it from a different source (silver amalgam fillings) and know first-hand how dangerous and life-altering the condition can be. You can read about my story and return to health by clicking here. I’m blessed to have recovered from the serious poisoning episode and am passionate about bringing awareness to others of the havoc that mercury damage can inflict on the body.

Avoiding certain fish can help to greatly lessen your mercury exposure. According to the Natural Resources Defense Council, the fish with the highest levels of mercury are Mackerel (King), Marlin, Orange Roughy, Shark, Swordfish, Tilefish, and Tuna (Bigeye, Ahi). Steer clear of these most mercury-toxic fish whenever possible. Also, beware of levels of the radioactive chemical cesium that have been detected in Pacific Ocean caught fish due to the Fukushima nuclear disaster. Smaller fish, like sardines and anchovies, tend to be less toxic. Know where your seafood is coming from, and stay educated.

10. “Diet” and Gluten-Free Processed Junk Foods
If you want to get fat or stay fat, keep eating and drinking the plethora of modern diet junk foods on the market today. Low-fat, low-calorie, processed “food” items are filled to the brim with chemicals, preservatives, and tons of sugar. These products are devoid of the health-promoting nutrients found in whole foods, are highly addictive, and keep you on a blood sugar roller coaster that leaves you sick, tired, and, ironically, still fat.

In addition, the current gluten-free craze is adding fuel to the fire. The market is now flooded with gluten-free products, with many folks endorsing their health benefits. The problem is that these products are filled with starches from potato, rice, corn and tapioca which spike your blood sugar just as badly, if not worse, than other glutinous grains or even refined sugar. Overconsumption of these “super sugar” ingredients can end up leaving you fatter than ever. For those with a true gluten allergy, it’s wise to eat only naturally gluten-free foods like, organic, grass-fed meat and dairy, vegetables, nuts, seeds and some low-glycemic fruits.

Bottom line: if you’re looking to lose weight and improve every area of your health, quit eating packaged and processed diet and gluten-free junk foods. And don’t fear fat! Fat does not make you fat: it’s your body’ inability to burn fat. The body simply needs to shift from a sugar-burning mode to a fat-burning mode to lose weight and keep it off long-term. To become an efficient fat-burner you should eat plenty of healthy, good-quality fats (see number 2 on the list) and cut out grains and sugars, following core principles of my Cellular Healing Diet. You will gain amazing energy, and even improve brain function by adding the right fats to your diet. Just say NO to processed “health foods” and begin changing your diet by adding in the good fats. I believe your life will change, as I’ve seen so many patients lives transform by making these shifts in their daily diet.

Now you may be wondering “If I need to avoid these toxic foods, what should I eat?” My next article will reveal the Top 10 Healing Foods, for improved brain function, weight loss, energy, and overall enhanced health and well-being. Stay tuned!


Article Edited by: Meredith Dykstra, written by Dr. Pompa

 There’s no denying that everyone, at one time or another, has had a snack attack. Views on snacking differ. Some feel that snacking is bad and that eating between meals leads to weight gain. Others believe that eating many small meals and snacks throughout the day is healthy for maintaining energy levels and optimal weight. If there were one way of snacking that was right for everyone, we would all be doing it!  

To alleviate snack attack guilt, try to understand why you are snacking and what snacks work best for your body. Perhaps you snack because your daily diet is missing nutrition, or because you are eating too little at meals. You might be snacking to soothe jangled nerves when you are emotional, or to entertain yourself when you are bored. Whatever your reason, acknowledge it and start thinking about how to create a life that is nourishing and truly satisfying.

Although snacks are no substitute for loving your life, they can be great energy boosters. Many convenient snack foods are highly processed and full of chemicals, additives, damaging fats and refined sugars. When a snack attack hits you, try foods that are filling and satisfying, but also nutritious. Here are some tips:

• Snack on things that don’t come in a plastic wrapper or a box, like fresh fruit, leftover vegetables or rice cakes with almond butter and fruit spread.
• Make your own signature trail mix, organic hot chocolate made with almond milk sweetened with agave nectar, or blue corn chips with hummus.

You can also try “upgrading”:

• If you are craving something crunchy, upgrade from potato chips to raw carrots, apples or whole grain crackers.
• If you are craving a candy bar, upgrade to a handful of nuts and dried fruit.
• Instead of a cup of coffee, upgrade to green tea.

Instead of ice cream, upgrade to applesauce with cinnamon.  Upgraded snacks are high in nutrition and give you a greater sense of satiety and satisfaction; you won’t feel physically or psychologically deprived, and you’ll have plenty of energy to sustain your activities for hours.

Snacking is enjoyable and there is a wide variety of healthful goodies for whatever you’re craving, be it sweet, crunchy, salty, creamy or spicy. Dive in, be creative and enjoy your snack attack.

Food Focus: Fruit                                                                                                 
A healthy lifestyle is the key to longevity, optimum weight, abundant energy and balance. By using fruit to satisfy our taste for sweetness, we can leave behind the use of chemical, processed and refined sweeteners. Fruits are easy to digest, are cleansing and cooling and are great for those who are overstressed and overheated from excessive mental strain or hot climates. Fruits are filled with fiber and liver stimulants, which act as natural, gentle laxatives. Whenever possible, buy fresh, locally grown fruit as opposed to imported fruits shipped from far-off places. This keeps you eating in season, and more in harmony with your environment and climate.

Eating raw fruit in summer months is highly cooling, while baking it in the winter months neutralizes the cooling effect. Fruit in the form of juice is a great choice for cleansing the body, but be aware that juice rapidly raises blood sugar levels, leading to an energy crash soon after. Frozen, whole, puréed or juiced fruit can make great summertime cool-down treats. Try frozen grapes, banana-coconut smoothie popsicles or lime juice ice-cubes in iced tea!  Whether you are having fresh fruit for a light early morning breakfast, a midday snack or evening treat, enjoy nature's sweetness and whenever possible buy organic. Here are a few summer fruits and their health benefits:

Apricots: Great for lung conditions and asthma; used to help treat anemia due to their high copper and cobalt content.

Bananas: Help to lubricate the intestines, treat ulcers, detoxify the body and manage sugar cravings; are rich in potassium (which helps hypertension).  High in carbohydrates, eat minimal if weight loss is your goal, only 1 per week!

Cherries: Slightly warming in nature; increase overall body energy, remedy arthritis and rheumatism and are rich in iron, which improves the blood.

Grapefruits: Treat poor digestion, increase appetite during pregnancy, alleviate intestinal gas and reduce mucus conditions of the lungs.

Papayas: Tone the stomach, act as digestive aid, moisten the lungs and alleviate coughing; contain carpaine, an anti-tumor compound.

Raspberries: Benefit the liver and kidneys, cleanse blood of toxins, regulate menstrual cycles, treat anemia and can promote labor at childbirth.

Recipe to try: Fruit Nut Smoothie

Prep time: 5 minutes   Yield: 2 servings
Ingredients:

• 1 banana
  
• 1 cup almond or coconut milk
  
• 1 cup berries
  
• 1 cup diced melon
  
• 1/2 cup almonds
  
• 2-4 ice cubes
  

Directions:
1.   Mix in blender for 1-2 minutes and serve.

Note: You can add other ingredients for added nutrition such as a spoonful of bee pollen, coconut oil, flax seed oil, spirulina powder or a scoop of protein powder.

Forward to a Friend
It’s such a pleasure to help those closest to us become happier and healthier. Please forward this article to friends, family members or colleagues who might be interested and inspired by it.

Lynn Thier, RHN
Certified Cancer Coach
www.cancerhealthcoach.ca